When I was doing Walmart wellness day, we were handing out pamphlets from diabetesfoodhub.org. Since this one looked good, and I was interested in cooking more with mushrooms and spinach, I decided to try it. It turned out really delicious! It makes a great breakfast and does not taste bad reheated.
Ingredients:
1 tablespoon Olive Oil
8 oz Mushrooms, diced
1 Medium red bell pepper, seeded and diced
1 Small onion, diced
3 cups Fresh spinach
7 eggs
1/4 cup whole milk
1/2 teaspoon salt and pepper
1/4 teaspoon Cayenne pepper
1 tablespoon Fresh basil
Directions:
Preheat oven to 350 degrees farenheit
Add olive oil to saute pan over medium-high heat.
Add mushrooms and saute until all of the liquid from the mushrooms is evaporated
Add bell pepper, onion, and spinach and saute until vegetables are softened and liquid is evaporated.
Whisk eggs, milk, salt, pepper, cayenne pepper, and basil in a medium bowl.
Add vegetable mixture to pie dish for baking then pour egg mixture on top.
Smooth the top of frittata with a spatula and put in oven to bake for 20 minutes or until eggs are set.
Slice the frittata into eight pie slices.
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